Corn Soup
From cookingwithcaitlin 15 years ago
- 60 minutes to make
- Serves 6
I love to add soup to a menu as there are just so many really fun ways to serve it: a shot glass, a mug, a tumbler, a bowl… People cannot believe just how easy it is to make this sinfully simple soup. If you are “an appetizer” this holiday season, give this corn soup a shot. Read more Find more of my recipes and video demonstration at www.cookingwithcaitlin.com See less
Ingredients
- 4 12 oz. Cans, or 6 Cups Crisp and Sweet Summer corn, drained shopping list
- 2 12 oz Cans vegetable stock shopping list
- 2 dried bay leaves shopping list
- 1 small onion shopping list
- 3 Tablespoons olive oil shopping list
- 10 Sprigs Fresh thyme shopping list
- 1 1/2 Cups of heavy whipping cream shopping list
- 1 1/2 Tablespoons cayenne pepper shopping list
- 2 Teaspoons salt shopping list
How to make it
- Finely mince your small onion.
- In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
- Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
- After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.
- Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!
People Who Like This Dish 2
- juels Clayton, NC
- shecooks4u Chandler, AZ
- badboyj555 Toronto, CA
- cookingwithcaitlin Cincinnati, OH
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The Rating
Reviewed by 2 people-
you could use this as a sauce too!
shecooks4u
in Chandler loved it
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This creamy soup sounds fantastic! Very elegant and beautiful presentation, too!
juels
in Clayton loved it
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